Abstract:The suitable potato varieties for preparing noodles were selected based on the cooking characteristics. The effects of whole potato pulp on the cooking characteristics，texture characteristics，color，and flavor substances of noodles were further investigated with the selected potatoes as the research object. Meanwhile，the content of the sulfhydryl group and the secondary protein structure of noodles were determined to reveal the effect of whole potato pulp on the gluten network structure of noodles. The results showed that the addition of whole potato pulp damaged the cooking characteristics of the noodles. The noodles turned reddish yellow，with higher hardness，adhesion，chewability and adhesion，and lower cohesion，elasticity and resilience. The quality also decreased，but the 10% addition of potato had little effect on the quality of the noodles. Moreover，the varieties of flavor substances were enriched in noodles added with whole potato pulp. At the same time，the addition of whole potato pulp increased the content of the sulfhydryl group in the noodles and reduced the stability of the protein secondary structure，which lowered the quality of the noodles.